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Microbiological Research Dec 2023Botrytis cinerea and Penicillium expansum produce deterioration in fruit quality, causing losses to the food industry. Thus, plant essential oils (EOs) have been...
Botrytis cinerea and Penicillium expansum produce deterioration in fruit quality, causing losses to the food industry. Thus, plant essential oils (EOs) have been proposed as a sustainable alternative for minimizing the application of synthetic fungicides due to their broad-spectrum antifungal properties. This study investigated the efficacy of five EOs in suppressing the growth of B. cinerea and P. expansum and their potential antifungal mechanisms. EOs of Mentha × piperita L., Origanum vulgare L., Thymus vulgaris L., Eucalyptus globules Labill., and Lavandula angustifolia Mill., were screened for both fungi. The results showed that the EO of T. vulgaris and O. vulgare were the most efficient in inhibiting the growth of B. cinerea and P. expansum. The concentration increase of all EO tested increased fungi growth inhibition. Exposure of fungi to EOs of T. vulgaris and O. vulgare increased the pH and the release of constituents absorbing 260 nm and soluble proteins, reflecting membrane permeability alterations. Fluorescence microscopic examination revealed that tested EOs produce structural alteration in cell wall component deposition, decreasing the hypha width. Moreover, propidium iodide and Calcein-AM stains evidenced the loss of membrane integrity and reduced cell viability of fungi treated with EOs. Fungi treated with EOs decreased the mitochondria activity and the respiratory process. Therefore, these EOs are effective antifungal agents against B. cinerea and P. expansum, which is attributed to changes in the cell wall structure, the breakdown of the cell membrane, and the alteration of the mitochondrial activity.
Topics: Antifungal Agents; Oils, Volatile; Plant Oils; Penicillium; Botrytis
PubMed: 37742453
DOI: 10.1016/j.micres.2023.127486 -
Food Chemistry Dec 2023At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find...
At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find alternative methods with non-destructive techniques such as Ultrasound. This work aims to confirm the feasibility of non-destructive ultrasonic inspection to characterise and detect fraudulent practices in olive oil due to adulteration with two other edible vegetable oils (sunflower and corn). For this purpose, pulsed ultrasonic signals with a frequency of 2.25 MHz have been used. The samples of pure olive oil were adulterated with the other two in variable percentages between 20% and 80%. Moreover, the viscosity and density values were measured. Both these physicochemical and acoustic parameters were obtained at 24 °C and 30 °C and linearly correlated with each other. The results indicate the sensitivity of the method at all levels of adulteration studied. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. This allows concluding that the classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
Topics: Olive Oil; Food Contamination; Plant Oils; Ultrasonic Waves; Acoustics
PubMed: 37531872
DOI: 10.1016/j.foodchem.2023.136820 -
F1000Research 2023The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these...
The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods. The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O /kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils. The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.
Topics: Chenopodium quinoa; Rheology; Plant Oils; Chemical Phenomena; Temperature
PubMed: 38854700
DOI: 10.12688/f1000research.134134.1 -
Molecules (Basel, Switzerland) Aug 2023Essential oils are a complex mixture of aromatic substances whose pharmacological actions, including antimicrobial, antioxidant, anticancer, and anti-inflammatory...
Essential oils are a complex mixture of aromatic substances whose pharmacological actions, including antimicrobial, antioxidant, anticancer, and anti-inflammatory activities, have been widely reported. This study aimed to evaluate the anti- and dermal anti-inflammatory activity of essential oils from native and cultivated Ecuadorian plants. Essential oils from , , , and were isolated by hydrodistillation and were characterized physically and chemically. Its tolerance was analyzed by in vitro and in vivo studies. The antifungal activity was studied against , , and , whereas the anti-inflammatory effect was evaluated by a mouse ear edema model. The main compounds were limonene, α-phellandrene, ()-methyl cinnamate, and 1,8-cineole, respectively. All essential oils showed high tolerability for skin application, antifungal activity against the three strains, and anti-inflammatory efficacy by decreasing edema and overexpression of pro-inflammatory cytokines. essential oil showed the highest antifungal activity. On the other hand, and showed the greatest anti-inflammatory potential, decreasing edema by 53.3% and 65.25%, respectively, and inhibiting the overexpression of TNF-α, IL-8, IL-17A, and IL-23. The results suggest that these essential oils could be used as alternative therapies in the treatment of both cutaneous candidiasis and dermal inflammation.
Topics: Mice; Animals; Oils, Volatile; Antifungal Agents; Plant Oils; Ecuador; Candida; Candida albicans; Candidiasis; Anti-Inflammatory Agents; Microbial Sensitivity Tests
PubMed: 37570874
DOI: 10.3390/molecules28155903 -
Advances in Experimental Medicine and... 2024Phytosterols, which are produced in plants, are structurally similar to cholesterol. Their basic structures consist of a cyclo pentano-perhydrophenanthrene nucleus...
Phytosterols, which are produced in plants, are structurally similar to cholesterol. Their basic structures consist of a cyclo pentano-perhydrophenanthrene nucleus composed of 3 hexane rings and of a pentane ring with an alkyl side chain. There are around more than 250 phytosterols and related compounds that have been identified in natural resources. Among them, spinasterol and schottenol, its dihydro analog, are often found in seeds, and consequently in seed oils, and in other botanical parts of some plant families such as Sapotaceae, Cactaceae, and Cucurbitaceae. Spinasterol and/or schottenol has been identified in dietary and cosmetic argan oil, milk thistle seed oil, nigella seed oil, and pumkin seed oil. These phytosterols that have several bioactive properties make them potentially attractive molecules in pharmacology. Their chemical and biochemical features are summarized and the analytical methods used to characterize and analyze these compounds are presented.
Topics: Plant Oils; Phytosterols; Fatty Acids
PubMed: 38036874
DOI: 10.1007/978-3-031-43883-7_3 -
Environmental Science and Pollution... May 2024Biodiesel serves as a viable alternative to traditional diesel due to its non-toxicity, biodegradability, and lower environmental footprint. Among the diverse edible and... (Review)
Review
Biodiesel serves as a viable alternative to traditional diesel due to its non-toxicity, biodegradability, and lower environmental footprint. Among the diverse edible and inedible feedstocks, waste frying oil emerges as a promising and affordable feedstock for biodiesel production. Commonly waste frying oils include those derived from palm, corn, sunflower, soybean, rapeseed, and canola. The primary challenge related to biodiesel production technologies is the high production cost, which poses a significant barrier to its widespread adoption. Thus, refining the production techniques is essential to enhance yield, reduce capital expenditure, and curtail raw material expenses. An examination of the research focusing on feedstock availability, production, hurdles, operational expenditures, and future potential is pivotal for identifying the most economically and technically viable solutions. This paper critically reviews such research by exploring feedstock availability, production techniques, challenges, and costs intrinsic to biodiesel synthesis. It also underscores the economic feasibility of biodiesel production, shedding light on the pivotal factors that influence profitability, especially when leveraging waste frying oils. Through an in-depth understanding of these considerations, optimal production and feedstock choices for biodiesel production can be identified. Addressing cost and production bottlenecks could potentially enhance the economic viability of waste frying oil-based biodiesel, thus fostering both environmental sustainability and more extensive adoption of biodiesel as an environmental-friendly fuel in the future.
Topics: Biofuels; Plant Oils
PubMed: 38696017
DOI: 10.1007/s11356-024-33533-1 -
Molecules (Basel, Switzerland) Dec 2023Several foods are used in both the nutraceutical and health sectors; vegetable oils, for example, can prevent the onset of numerous diseases. The properties of these...
Several foods are used in both the nutraceutical and health sectors; vegetable oils, for example, can prevent the onset of numerous diseases. The properties of these oils are related to their chemical composition and primarily to the presence of fatty acids. The present work aimed to determine the chemical profiles of , and oils, used in traditional Tunisian foods, and to evaluate some biological properties. We evaluated their antioxidant, anti-enzymatic, antimicrobial, and anti-inflammatory properties. Linoleic acid was the main component of the three oils oil showed more significant inhibitory activity against the enzymes studied than and . All three oils showed similar antioxidant and anti-inflammatory activity. Furthermore, and oils showed antibiofilm activity against , with 30-40% inhibition. These results focus on the possible use of these oils in the nutraceutical and healthcare sectors.
Topics: Plant Oils; Pistacia; Fatty Acids; Pinus; Tunisia; Antioxidants; Sapotaceae; Dietary Supplements; Pseudomonas aeruginosa; Anti-Inflammatory Agents
PubMed: 38202742
DOI: 10.3390/molecules29010160 -
Bioresource Technology Dec 2023Capsaicinoids are mostly derived from chili peppers and have widespread applications in food, feed, and pharmacology. Compared with plant extraction, the use of...
Capsaicinoids are mostly derived from chili peppers and have widespread applications in food, feed, and pharmacology. Compared with plant extraction, the use of microbial cell factories for capsaicinoids production is considered as a more efficient approach. Here, the biotransformation of renewable plant oil and vanillylamine into capsaicinoid nonivamide was investigated. Nonivamide biosynthesis using nonanoic acid and vanillylamine as substrates was achieved in Escherichia coli by heterologous expression of genes encoding amide-forming N-acyltransferase and CoA-ligase. Through increasing nonanoic acid tolerance of chassis cell, screening key enzymes involved in nonivamide biosynthesis and optimizing biotransformation conditions, the nonivamide titer reached 0.5 g/L. By further integrating a route for conversion of oleic acid to nonanoic acid, nonivamide biosynthesis was finally achieved using olive oil and vanillylamine as substrates, yielding a titer of approximately 10.7 mg/L. Results from this study provide valuable information for constructing highly efficient cell factories for the production of capsaicinoid compounds.
Topics: Plant Oils; Biotransformation; Fruit
PubMed: 37871741
DOI: 10.1016/j.biortech.2023.129883 -
Food Chemistry May 2024Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in... (Review)
Review
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.
Topics: Humans; Plant Oils; Lipidomics; Nutritive Value; Food
PubMed: 38039608
DOI: 10.1016/j.foodchem.2023.138059 -
The Science of the Total Environment Dec 2023Biodiesel is considered as one of the most promising alternative fuels due to the depletion of fossil fuels and the need to cope with potential energy shortages in the... (Review)
Review
Biodiesel is considered as one of the most promising alternative fuels due to the depletion of fossil fuels and the need to cope with potential energy shortages in the future. This article provides a thorough analysis of biodiesel synthesis, covering a variety of topics including oil feedstock, synthesis methods, catalysts, and enhancement technologies. Different oil feedstock for the synthesis of biodiesel is compared in the review, including edible plant oil, non-edible plant oil, waste cooking oil, animal fat, microbial oil, and algae oil. In addition, different methods for the synthesis of biodiesel are discussed, including direct use, blending, thermal cracking, microemulsions, and transesterification processes, highlighting their respective advantages and disadvantages. Among them, the transesterification method is the most commonly used and a thorough examination is given of the benefits and drawbacks of utilizing enzymatic, heterogeneous, and homogeneous catalysts in this process. Moreover, this article provides an overview of emerging intensification technologies, such as ultrasonic and microwave-assisted, electrolysis, reactive distillation, and microreactors. The benefits and limitations of these emerging technologies are also reviewed. The contribution of this article is offering a thorough and detailed review of biodiesel production technologies, focusing mainly on recent advances in enhanced chemical reaction processes. This provides a resource for researchers to assess and compare the latest advancements in their investigations. It also opens up the potential for enhancing the value of oil feedstocks efficiently, contributing to the development of new energy sources.
Topics: Animals; Biofuels; Plant Oils; Esterification; Food; Biomedical Enhancement
PubMed: 37741378
DOI: 10.1016/j.scitotenv.2023.166982